All-Day Rosé Sangria Recipe

This All-Day Rosé Sangria is always just in time for warm weather. If we had to give it a soundtrack, it’d be “Hang Me Up To Dry” by the Cold War Kids. Mostly because that track has been with us ever since we took our first long weekend to Atlantic City way back when. I-80’s farmlands stretched out before us. The wind in our face. Spending money we didn’t have. That one guy at the outdoor tiki bar that was very much on E and danced waving his arm back and forth the exact same way for an hour straight. We hope he’s finally sitting down somewhere, happy, but maybe still waving his arm. We hope you’re happy when you make a round of these for you and yours. Cuz Lord, we’re feeling like three or more, then somebody’s gonna have to hang us up to dry.


5 mins






  • 1 oz vodka
  • 1/2 oz elderflower liqueur
  • 1/4 oz pomegranate liqueur
  • 1/4 oz peach liqueur
  • 3 oz fruity rosé (Garnacha or Sangiovese)
  • 1/2 lemon, juiced
  • 1/4 oz simple syrup
  • 4 dashes rhubarb bitters
  • Orange wheel, for garnish


  1. Combine all ingredients in a shaker. Using a bar spoon, stir vigorously for about 10 seconds.
  2. Add ice and shake until shaker begins to chill, but not nearly as long so that the outside becomes frosted (about 5-7 seconds).
  3. Pour into ice-filled glass and garnish with orange wheel.

An All-Day Rosé Sangria in a glass with ice next to white tulips laying down

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